Chum salmon cutlets are a rare dish on our table.
But why?
The fish is tasty, nutritious and very profitable.
It turns out a lot of cutlets, and everyone likes them without exception.
But how are they cooked?
Chum salmon cutlets - general principles of preparation
Chicken fillet is used for the dish. You can buy a ready-made tenderloin or cut a carcass yourself. Then the product is ground in a meat grinder or cut with a knife.
What is put in cutlets:
• onions, garlic and other vegetables;
• semolina;
• White bread;
• eggs;
• spices.
Often fishcakes are cooked with the addition of lard, cheese, butter. Naturally, you do not need to throw all these ingredients into minced meat at once. Follow the recipe.
Round or oval-shaped products are formed from the cutlet mass, which can be fried or cooked in the oven. Chopped meatballs are fried like pancakes, spreading the mass with a large spoon in the pan.
Recipe 1: Chum Salmon Chops
One name for these chum salmon cutlets speaks for itself. The dish turns juicy, tender and at the same time does not lose the taste characteristic of red fish. Prepared with the addition of white rolls, you can use a dried loaf.
Ingredients
• 0.8 kg of chum salmon filet;
• 200 ml of milk;
• 0.2 kg of rolls or loaf;
• 2 onion heads;
• 100 grams of flour;
• 3-4 tablespoons of oil;
• 1 egg;
• salt.
Cooking
1. Cut off the crust from the roll and fill the crumb with warm milk. Leave to complete swelling.
2. Cut the fish fillet into pieces, also peeled onions.
3. Squeeze the roll from the milk and send it to the meat grinder. Twist along with fish and onions. Lovers of minced meat cutlets can do this twice.
4. Add the egg and salt.
5. Stuff the minced meat thoroughly, then take it with both hands and beat it off the countertop. If you can’t keep the whole mass, then you can do it in parts.
6. Form cutlets of 100 grams and breading in flour.
7. Fry on one side for two minutes, then turn, cover and simmer for about another four minutes under the lid.
Recipe 2: Chum Salmon Chops
Cream cheese, added to the chickpea cutlet mass, gives the dish a creamy taste and makes it unusually tender. Crackers are used for breading, but you can also take flour.
Ingredients
• 0.7 kg of chum salmon;
• 0.15 kg of processed cheese;
• 2 slices of bread;
• 1 onion head;
• 50 ml of milk;
• 5 branches of dill;
• 1 egg;
• spices;
• butter;
• bread crumbs.
Cooking
1. Soak the slices of bread in milk. Crust can not be removed.
2. We remove all visible bones from the fish, remove the skin. Cut the fillet into small pieces.
3. We clean the onion head, cut into pieces.
4. We lay bread in the combine, slightly squeezing the milk. Add the chum salmon and chopped onion head. Grind. Or we twist everything in a meat grinder.
5. Put one raw egg and cut dill branches.
6. Now the turn of cheese. If it is soft enough, then you can simply put it in a cutlet mass and stir. If the cheese is dense, then use a grater. Or cut into small cubes. You can hold the product in the freezer before grinding.
7. Salt, pepper and mix the minced meat with your hands so that the ingredients are evenly distributed in the mass.
8. We form cutlets of any shape and size.
9. Fry in a skillet. They do not prepare for long, enough for three minutes on each side. Optionally, a little darken under the lid.
Recipe 3: Chum salmon patties with semolina "Profitable"
Semolina is a frequent supplement in chum salmon cutlets. It absorbs moisture perfectly, swells and merges together. Cutlets come out much more! Semolina is also used for breading in this recipe.
Ingredients
• 0.1 kg semolina;
• 0.5 kg of chum salmon filet;
• 0.2 kg of onions;
• 1 egg;
• 40 grams of butter;
• salt pepper;
• 100 ml of skim milk or cream;
• semolina and cooking oil.
Cooking
1. Pour semolina specified in the recipe with milk or cream. Stir and leave while cooking the cutlet mass.
2. Cut the onion, not very finely. Spread in a frying pan with butter and fry until transparent. Cooling down.
3. We twist the prepared chum salmon together with the previously fried onions.
4. Add the swollen semolina, raw egg and salt. You can sprinkle any spices and even add a little greens.
5. Stuff the minced meat thoroughly and let it stand for another ten minutes, or rather put it in the refrigerator for an hour.
6. We get the prepared mass, form cutlets and roll in semolina.
7. Fry on both sides. The time depends on the thickness of the cutlets and the intensity of the plate. But usually 3-4 minutes are enough for each side.
Recipe 4: Canned Chum Chops
It turns out that wonderful cutlets can be prepared not only from fresh chum salmon. You can also use canned food and get a dish with amazing taste! No spices are needed, as there are enough spices in the chum.
Ingredients
• 3 cans of chum salmon;
• 1 carrot;
• 2 onion heads;
• egg;
• breadcrumbs;
• 2 slices of bread;
• butter.
Cooking
1. Passed in oil chopped carrots with onions. Strongly do not fry, just bring almost to readiness. Cooling down.
2. Open the canned fish and drain all the liquid from the cans. Soak slices of bread in it, let them soak for a while.
3. We shift the fish into a bowl and knead with a fork. If you want, you can grind it with a combine or pass through a meat grinder.
4. Squeeze the bread and send to chum.
5. Add the previously fried vegetables.
6. Next, lay the egg and mix everything. If the minced meat is weak, you can pour a little bread crumbs or add semolina.
7. Form the patties, dip in breadcrumbs and fry! It takes a few minutes, so almost all the ingredients are ready to eat.
Recipe 5: Chum Salmon Chops with Potatoes
For the preparation of such cutlets, you can use not only chum salmon, but also drier pink salmon. Potato will do its job anyway, the dish will be tender and juicy.
Ingredients
• 0.4 kg chum salmon filet;
• 0.25 kg of potatoes;
• 1 onion head;
• 1 clove of garlic;
• spices and oil;
• 3-4 tablespoons of crackers.
Cooking
1. The potato needs to be boiled. This can be done in any way. Tubers can be cooked in their skins or without skins. Knead in mashed potatoes, but do not add liquid. Cooling down.
2. Twist onion with garlic and chum fillet through a meat grinder.
3. Combine the fish mass with crushed potatoes, season with spices, stir.
4. From the prepared meat we make round cutlets of 70-80 grams, large ones do not need to be cooked.
5. Bone the formed products in breadcrumbs.
6. Heat a little oil and fry until golden brown. Readiness is determined by onion. It should not be felt and crunch.
Recipe 6: Chum Salmon Chops
Fresh lard is a popular supplement in chum salmon cutlets. But few people know that you can also put smoked or salted bacon. In general, we use absolutely any fat and cutlets will be tasty in their own way.
Ingredients
• 0.5 kg of chum salmon;
• 0.3 kg of fat;
• 0.2 kg of onions;
• 1 egg;
• spices;
• flour.
Cooking
1. Rinse chum salmon filet, cut into pieces.
2. Remove the skin from the fat, it is not needed for the dish. Cut into pieces.
3. Peeled onions also need to be cut.
4. We twist all the constituent ingredients of the cutlet mass through a meat grinder. Or grind it with a combine.
5. Add the egg and season with spices.
6. Thoroughly stir the mass, pinch out small pieces and make cutlets.
7. Heat the oil in a pan. We roll the previously molded products in flour and fry immediately.
8. At the end, cover the pan with a lid, turn down the heat to a minimum and let the meatballs to potter for four minutes to cook exactly inside.
Recipe 7: Oven Chicken Cutlets in the Oven
For diet cutlets from chum salmon, you need white cabbage. But you can also absolutely cook a dish with zucchini or pumpkin.
Ingredients
• 0.4 kg of chum salmon;
• 0.3 kg of cabbage;
• 1 egg;
• spices;
• butter;
• 1 onion head;
• 4 tablespoons of tomato paste.
Cooking
1. Shred the cabbage into strips and lightly fry in a pan greased with a drop of oil. Cooling down.
2. Twist the processed chum salmon along with one onion head.
3. Combine the minced meat with the previously prepared cabbage, add the egg to it.
4. Put the spices. Here you can give scope for imagination and lay everything that your heart desires. And even add a little chopped greens.
5. Stir the mass and make round or oval cutlets from the minced meat. They do not need to be recaptured, let them remain magnificent. Also, do not panic them.
6. Put the resulting product in a greased form and bake at 200 degrees for 7 minutes.
7. Bring tomato paste with 100 ml of water, shake and water the patties.
8. Leave in the oven for another ten minutes and you're done! We take out and let stand a little. Cutlets will absorb the remaining tomato and become very juicy. If desired, you can add more sauce so that the dish immediately turns out with gravy.
Recipe 8: Chopped Chum Chops
The recipe for chopped chum salmon, which can be served on the table with side dishes, as an independent dish or used for sandwiches. In any case, the dish looks decent. Bribes this recipe by the fact that you do not need a meat grinder.
Ingredients
• 2 tablespoons of starch;
• 0.3 kg fillet;
• 2 tablespoons of mayonnaise;
• 1 onion head;
• 2 eggs;
• spices, some herbs;
• butter.
Cooking
1. Cut chum salmon into small cubes or thin strips. You can freeze the product slightly and the process will take several minutes.
2. Add the onion, which you need to chop very finely.
3. Now put the mayonnaise, spices and some herbs. Stir.
4. Add starch. Instead, you can use wheat flour, ground oatmeal. Sometimes cornmeal is added, which affects not only the taste, but also the color.
5. All is thoroughly stirred and it is advisable to let the mass brew for an hour.
6. Pour oil into the pan, heat it up. Spread the patties with a spoon and fry on both sides. There is no need to cover, they will reach readiness so well.
Chum salmon cutlets - useful tips and tricks
• Fish cakes can be spoiled by adding a lot of bread. No need to put more than 150 grams per pound of fillet. And to smooth the taste, it is better to soak the pieces in cream or milk.
• To make the fishcakes juicy, when forming, you can lay a piece of oil or fat inside.
• Breading can also be tasty! Instead of crackers or flour, you can use oatmeal, ground cracker, corn grits. Spices are added for taste.
• Fry fishcakes better in vegetable oil. And when serving, you can pour melted butter on it.
• If the patties are cooked in the oven, then, for juiciness, put slices of butter on top or grease with sour cream and cream. You can sprinkle with grated cheese. It will be not only tasty, but also beautiful.
